Kilua, A.; Nomata, R.; Nagata, R.; Fukuma, N.; Shimada, K.; Han, K.-H.; Fukushima, M.
Purple Sweet Potato Polyphenols Differentially Influence the Microbial Composition Depending on the Fermentability of Dietary Fiber in a Mixed Culture of Swine Fecal Bacteria. Nutrients 2019, 11, 1495.
https://doi.org/10.3390/nu11071495
AMA Style
Kilua A, Nomata R, Nagata R, Fukuma N, Shimada K, Han K-H, Fukushima M.
Purple Sweet Potato Polyphenols Differentially Influence the Microbial Composition Depending on the Fermentability of Dietary Fiber in a Mixed Culture of Swine Fecal Bacteria. Nutrients. 2019; 11(7):1495.
https://doi.org/10.3390/nu11071495
Chicago/Turabian Style
Kilua, Aldrine, Riri Nomata, Ryuji Nagata, Naoki Fukuma, Kenichiro Shimada, Kyu-Ho Han, and Michihiro Fukushima.
2019. "Purple Sweet Potato Polyphenols Differentially Influence the Microbial Composition Depending on the Fermentability of Dietary Fiber in a Mixed Culture of Swine Fecal Bacteria" Nutrients 11, no. 7: 1495.
https://doi.org/10.3390/nu11071495
APA Style
Kilua, A., Nomata, R., Nagata, R., Fukuma, N., Shimada, K., Han, K.-H., & Fukushima, M.
(2019). Purple Sweet Potato Polyphenols Differentially Influence the Microbial Composition Depending on the Fermentability of Dietary Fiber in a Mixed Culture of Swine Fecal Bacteria. Nutrients, 11(7), 1495.
https://doi.org/10.3390/nu11071495